Steak Stir Fry Recipe
This Steak Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
Servings: 6
Calories: 481kcal
Equipment
- Fry Pan/Skillet
Ingredients
For the sauce/marinade:
- 2/3 cup reduced-sodium soy sauce
- 2/3 cup beef broth
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 2 teaspoons minced ginger
- 1 teaspoon cornstarch
For the stir fry:
- 16 ounces boneless beef sirloin steak sliced thin
- 16 ounces linguini noodles
- 4 teaspoons canola oil divided
- 1 red bell pepper sliced thin
- 1 onion sliced thin
- 2 carrots sliced into match-sticks
- 2 cups broccoli florets
- 2 cups cabbage shredded
- sesame seeds to taste (optional)
- red pepper flakes to taste (optional)
Instructions
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.
- Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions.
- While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.
- Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.
Video
Notes
- Please note that the prep time and cook time on this recipe does not include the 2+ hours of time needed to marinate the beef.
- An easy tip for slicing steak is to freeze the steak for 10-15 minutes before slicing, then slice it with a sharp knife. I also like to cut it on a 30 to 45-degree angle instead of slicing it straight down so I can get it even thinner. You will find that the flavor is better, and it is easier for kids to eat. It also absorbs the marinade better.
- The key to slicing vegetables is to try to cut them all close to the same thickness. You want all your vegetables to cook as evenly as possible. Also, remember to keep your vegetables bite-sized. You don’t want to have to use a knife to cut up the vegetables after serving. Vegetables like celery and carrots can be cut on an angle.
Nutrition
Calories: 481kcal | Carbohydrates: 72g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1123mg | Potassium: 770mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4230IU | Vitamin C: 64mg | Calcium: 83mg | Iron: 3mg